Instructions for Soaking Grains, Nuts, Seeds & Legumes




Soaking your grains, legumes, nuts and seeds is a very important step you want to include before cooking or consuming them.
Read more to learn why.


Directions for soaking:
 

  1. Use a glass or ceramic container for soaking. Do not use plastic because it may leach into the soak water.

  2. ALWAYS use purified water to soak and rinse.

  3. Grains (including rice): Fill the container with warm water 1 inch above whatever you are soaking. Add an an acid medium such as lemon, aged-vinegar, or baking soda to the water which will help to speed up the release of the phytic acid.

  4. Beans: Fill the container with hot water (around 120 - 130 degrees). Research suggests that temperatures over 150 degrees destroy the enzyme responsible for breaking down the gas causing sugar, oligosaccharide. Add an acid medium (baking soda seems to work best). Some recommend using seaweed such as kombu, to soak with your beans. Either way, the important thing with beans is that you need to soak them for the minimum time required. If you soak them for less, much of the phytic acid and enzyme inhibitors may be neutralized, yet the complex sugar (oligosaccharide) will not. For many this will create fermentation in the intestines and undu digestive stress. Be certain to reserve enough time for soaking when you plan to cook meals with beans.

  5. Nuts and seeds: Nuts and seeds contain smaller amounts of phytic acid, yet are high in enzyme inhibitors. When soaking nuts or seeds, add a 1 tsp. of Pink Salt or Himalayan Pink Salt to the soak water. The salt helps to activate enzymes that deactivate the enzyme inhibitors. Again use purified warm water, and fill 1 inch above the nuts or seeds.

  6. The nuts, seeds, legumes or grains might absorb most of the water and expand, so you may need to add more water after a few hours.

  7. After soaking time has expired, empty the soak water (house plants love this water) and rinse thoroughly. Exception is for the seed cheese recipe, as the rich, enzymatic water improves fermentation of the seed sauce.


Recommended Soaking Time - the longer you soak the better!!

  • Legumes - 24 to 48 hours (Adding baking soda when you soak black beans cuts their cooking time in half). Change the soak water two to three times, and add the acid medium each time.

  • Grains (including rice) - 12 to 24 hours. Change soak water once or twice, and add Pink Salt each time.

  • Nuts & Seeds - 12 to 18 hours. Change soak water once or twice, and add the acid medium each time.


Soak Walnuts in Food-Grade Hydrogen Peroxide First
Many sources of raw walnuts contain a little more fungus that other nuts. We recommend soaking your walnuts with 1-2 tsp. of food-grade hydrogen peroxide for 15 minutes, then rinse thoroughly before soaking them for the recommended 12 to 18 hours.

 

Activated Nuts

Activated nuts are not only tastier than raw nuts, but they are way more nutritious and easier to digest. You know that funny aftertaste you get after eating walnuts? You will not find that when eating activated walnuts.

Directions:

  1. Soak the nuts according to the directions above. 

  2. If you have a dehydrator, place the nuts on meshed dehydrator trays and dehydrate at a 115 degrees for 12 - 18 hours, or until the inside of the nut is dry (with a slightly moist texture).

    Store in a closed container and keep in the refrigerator. Dehydrated nuts will keep for a long time (up to a few months) in the refrigerator. 

  3. If you do not have a dehydrator, place the nuts in a toaster oven or oven and gently heat (115 degrees) for a few hours, or let them dry for a few hours. They still taste great if they are slightly moist.

    Store in an air tight container in the refrigerator. These nuts will not keep as long as dehydrated nuts will, so consume within a week or so.

 

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